Serious Eats: Recipes

Sauced: Romesco Sauce

After a few months of writing the Sauced column, my first inclination whenever trying a new sauce is now always, "How can I make this at home?" This was the case for a Romesco sauce—a roasted red pepper and almond spread originating in the Catalonia area of Spain—I savored while out a couple weeks ago.

I've been veering towards rather minimalist sauces lately, but this one required a bit more work, starting with roasting the peppers, garlic, almonds, tomato, and a thick slice of country bread. Throw all that into a food processor along with olive oil, sherry vinegar, smoked paprika, salt, and cayenne, and purée it until smooth.

The resulting sauce is so rich, creamy, and delicious that it's hard to believe there isn't much bad for you in it.

My wife's Texas blood had her equating the flavor most closely to pimento cheese, which is laden with cheese and mayo. At first I paused at the idea, then assured her that this sauce has great flavor with very little guilt, which might just make it a new standard in our household.

About the author: Joshua Bousel brings you new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.

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